This is based on another of Paul Gayler’s recipes.

With all the hot muggy weather we’ve had here on the Wild Coast, I’ve been serving this often as a light starter.

Finely shred into thinner than matchsticks:

  4 carrots

  4 baby marrows

  1 cucumber, seeds removed

  2 red peppers (the easiest tway to shred these is to cut the top and bottom off, make a slice through

     the one side and run the knife along the top of the flesh to cut the ribs out. this leaves a

  long strip of pepper. Now carefully slice the strip in half horizontally before cutting thin slivers)

  1 green pepper

  12 spring onions

Mix in

  200g beansprouts

Mix into the vegetables

  100g ginger – peeled and finely chopped

  12 cloves of crushed garlic

  240ml oil

  60ml sesame oil

  60ml lemon juice

Allow to stand for a hour and then drain.

Oriental Remoulade

Mix together

  250ml mayonaisse

  30ml soya sauce

  1 chopped red chilli

  60 ml chopped coriander

Mix in enough to bind half the vegetables, but not drown them.

Reserve the other half of the vegetables

Rinse and drain

  4 lettuce, leaves seperated

Roll a lettuce leaf around the filling

Trim untidy edges

Arrange seam down on plates

Scatter reserved veg on top as garnish

Serve with a bowl of Ginger and Soy Dipping Sauce

Or you can be a lazy sod for a casual meal, and serve the lettuce in one bowl, vegetables in another and

let your guests make the rolls themselves, eating, rolling and repeating.

 KD